SAKE blog
In this ikki weekly news, ikki deliver what is happening in Japan in Sake industry for your knowledge as well as hints for your business.
Please note that if you would like to see photos or full contents, kindly visit the original site from the link below the news topic and use google translate to see the full news.
The updated news in 23-29 March 2020 is below;
[Event JP]
Hidetoshi Nakata, the famous football player and representative of Japan Craft Sake Company, will hold the lecture “World strategy of Japanese culture” at Rikkyo University
Link: https://www.47news.jp/economics/prwire/4640047.html
[Innovation]
Watanabeshuzoten 渡辺酒造店(Gifu prefecture) released Chocolate bonbon which has Japanese Sake inside the chocolate
Link: https://www.47news.jp/economics/newproduct/4642676.html
[Local]
Students and staffs at Toyama University of International Study started the original Sake projects at Yatsuo-machi, Toyama
Link: https://www.47news.jp/localnews/4645397.html
[Local]
Naka machi store association in Izumo prefecture released original Japanese Sake “Nakamachi ethical”
Link: https://www.47news.jp/localnews/4646605.html
[Local]
Usa city, Oita prefecture certified as a special district for Japanese Sake
Link: https://www.47news.jp/localnews/4648730.html
[Local]
Brand New Sake [Tsumugu] using rice from Minami Sanriku, Miyagi
Link: https://www.47news.jp/localnews/4649227.html
[Innovation]
Gekkeikan 月桂冠(Kyoto) scientifically prove the relaxation effect in Japanese Sake aroma
Link: https://www.47news.jp/economics/prwire/4651006.html
[Innovation]
Gekkeikan 月桂冠(Kyoto) found Hero Kobo which produce floral aroma twice as much
Link: https://www.47news.jp/economics/prwire/4650989.html
President & CEO, Kobayashi Junzo Shoten Co., Ltd.
Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.
While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.
I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.
Thank you for reading, and I look forward to connecting with you.
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